Known in French as a “Fallue”, this old-fashion brioche from Normandy is a staple of regional French baking. Traditionally made with “crème fraîche”, it is known for its thorny top and scrumptiously creamy crumb.
Brioche comes is so many variations in France, and this one is the most treasured ones of Normandy. And I just couldn’t share any other recipe than the one from French baker Philippe Gouley – awarded several gold medals for his “fallue” recipe, by the official “fallue and teurgoule brotherhood”.
Needless to say, this recipe is a winner.
Like most brioche recipes, it can be completed with a stand mixer or by hand. It consists of a simple dough with flour, eggs, butter and one signature ingredient: crème fraiche.
Crème fraîche is a rich cultured cream that is an essential of French cooking. It is often used as a base for sauces, emulsions, soups and sometimes in baked goods. Outside of France, it often gets confused with – or translated as – sour cream. But it is actually not quite the same….
What’s the difference between sour cream and crème fraiche?
- Sour cream usually has around 20% fat content, and some gelatin or vegetable enzymes will often be added to it to stabilize it and make it thicker. As the name reveals, it tastes sour.
- Crème fraîche usually has at least 30% fat content. Hence, it is naturally rich and thick (thanks to natural bacteria) and does not require any thickeners. It tastes creamier and less sour.
While you can find crème fraiche in every single grocery store in France, it is rare commodity in North America. Liberte makes a good 40% fat content one (which can be found in some Canadian grocery stores), but other brands such as Riviera are unfortunately harder to find.
That being said, if you do not have crème fraiche on hand, plain sour cream can actually be a great substitute in this recipe. The result will just be slightly more sour – but I find it quite pleasing in this brioche.
Note: Substituting crème fraiche for sour cream works in this recipe, but this is certainly not always the case. It will often work for baked goods, such as this brioche, but won’t work for sauces or soups (sour cream has less fat and more protein, so will tend to curdle when brought to high temperatures).
Another option, if you are feeling ambitious, is to make your own crème fraîche with just buttermilk and cream.
The Brioche from Normandy is traditionally enjoyed for dessert with “Teurgoule”, the old-fashion baked rice pudding from Normandy. I also find it delicious for breakfast, with some butter, fruit jam, or honey.
8 comments
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Can I make this recipe with active dry yeast. I cannot find fresh yeast where I live? if so 1 pack/ 8 grams?
Thank you!
Hi Geraldine. To be honest, I have never tried this recipe with active dry yeast so I can’t guarantee how it will turn out. But if you do want to try it with active dry yeast, yes: 18g of fresh yeast = about 8 gr of dry active yeast (so 1 pack works perfectly). Let me know how it turns out! 🙂
Hi Audrey. I made this brioche today using active dry yeast, and it came out beautifully. I did use creme fraiche I’d made with buttermilk & cream. I activated one packet (7 grams) of Fleischmann’s yeast in a little less than 1/4 cup of warm water and a tsp. of the sugar from the ingredients. The water used to activate the yeast did not throw off the dough consistency at all – after the 10 minutes of mixing it was nice and soft and did not stick to my fingers. I also did weigh all ingredients in grams using a food scale.
Thank you for your feedback Dawn! Happy you enjoyed this brioche!
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Looks delicious! Cold winter in California makes this a delightful treat! Plan on making it for church.
Thank you so much, June! Hope you’ll enjoy it.